Pan-seared chicken noodle salad
RECIPE OVERVIEW
Ingredients
Serves: 4 people
Chicken
-
4
-
SuperValu Fresh Chicken Fillets
butterfly cut -
2
tbsp
SuperValu Fresh Coriander
chopped -
1
-
SuperValu Lemon
juiced and zested -
100
ml
SuperValu Olive Oil
Spiced noodle salad
-
1
-
Red Pepper
chopped -
1
tbsp
Rice Vinegar
-
1
-
SuperValu Cooked Noodles
-
1
-
SuperValu Courgette
diced -
0
bunch
SuperValu Mixed Salad Leaves
-
1
tbsp
SuperValu Sunflower Oil
-
2
tbsp
SuperValu Sweet Chilli Jam
-
0
-
SuperValu Whole Black Peppercorns
Method
- Pour the oil into a glass bowl and add the lemon juice and zest. Add the chicken and sprinkle with the chopped coriander. Allow to marinade for 30 minutes if possible.
- Meanwhile prepare the noodle salad. Blanch and refresh the noodles. Preheat a wok, and drizzle 1 tablespoon of sunfl ower oil, add the vegetables and stir-fry for 2 to 3 minutes until warmed and softened slightly but still retaining their colour and slightly crisp. Season with salt and pepper. Allow the vegetable mixture to cool down completely.
- Mix the vegetables into the blanched and refreshed noodles. Stir in the chilli jam and rice vinegar and season to taste.
- Place a griddle pan over a medium heat and add the marinated chicken fi llets, cook for 6 – 8 minutes each side, depending on thickness. Allow to rest before slicing.
- To serve, divide the noodle salad between four plates and add the sliced chicken on top. Sprinkle with some fresh coriander if desired. Serve immediately with salad leaves.
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